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Giovanni Pilu is an icon of the Australian restaurant landscape, his restaurant Pilu at Freshwater credited with introducing Australians to the rich delights of Sardinian cuisine.
This unique recipe captures the heart and soul of Sardinia, with its exhilarating combination of jet black squid ink pasta, spicy nduja (spreadable salamai), ripe cherry tomatoes and succulent cuttlefish.
It’s the perfect dish for late summer, ideal with a crisp glass of white wine.
Tip: Add some heat and complexity to the dish with our incredible angel hair chilli.
Halve or quarter tomatoes, depending on size.
Deep fry angel hair chilli at 140C until crisp, about 10 seconds. Drain on absorbent paper.
Heat a large frying pan over low-medium heat. Add oil, garlic, nduja and oregano and fry for 1-2 minutes, until garlic is just soft but not coloured.
Add wine, stir to remove any bits stuck to the bottom of the pan then add fish stock and tomatoes, remove from heat and set aside.
Boil the pasta in a large pot of salted water according to packet instructions, until about half cooked.
Strain and add pasta to the frying pan.
Return pan to medium heat and stir gently for remaining pasta cooking time, until pasta is just tender, adding more stock if necessary to create a smooth, slightly creamy sauce.
Add cuttlefish, parsley and a good drizzle of oil and toss well to emulsify the sauce.
Taste and add salt if needed. Serve, topped with angel hair chilli.
(Recipe adapted for home use).
The Essential Ingredient stocks a wide range of quality pasta made in both Italy and Australia, as well as most of the ingredients you need to make your own pasta at home. Visit your nearest store for pasta inspiration, or shop online for delivery to anywhere in Australia.
1.25h prep | 25m cook
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